cross, is scattered into spray or streamlets, and losing the gaseous portion which holds the lime in solution, deposits it in the form of oriental alabaster on the surface of the moulds. In from 1 to 4 months, according to the nature of the article, a sufficiently thick deposit is obtained. The object is then removed from the mould, and trimmed and polished. It is found that the more vertical the position of the mould, the finer is the grain of the resulting deposit. The water of the Spring of San Filippo may be exactly and easily imitated by the chemist; and the whole process offers a new and valuable ornamental art for the amusement and profit of the ingenious and enterprising.
Alabaster, Shand’s Chinese. Carbonate of lime. (Chandler.)
Alabaster Tablets, John Swine’s Chinese. Carbonate of lime. (Chandler.)
ALAMODE′ (ăl-ăh-mōdé). [Fr., à la mode.] According to the prevailing mode or fashion. In cookery, applied to several dishes, but more particularly to one of beef (alamode beef), commonly shortened by the lower class of Londoners into “alamode.” See Beef, Stewing, &c.
ALAN′TINE. [Eng., Fr., Ger.] Syn. Alanti′na, L. A substance identical with inulin, found in the roots of garden angelica (‘angelica archangelica,’ Linn.).
ALBA′TA. [L., Eng.] A name given to several alloys resembling silver. See Alloys, German Silver, &c.
ALBION (Parisian). “Will preserve the skin white and free from wrinkles.” An aromatic water with chloride of lead and calomel suspended in it. (Landerer.)
ALBOLITH. A cement powder prepared by W. Riemann, Breslau. Made with calcined magnesia (obtained from magnesite) and chloride of magnesium. It is recommended for painting walls, stairs, and wooden articles. (Hager.)
ALBU′MEN. [Eng., L.] Syn. Albumin; Albumine, Fr.; Eiweiss, Eiweistoff, Ger. Literally, the white of egg; a peculiar nitrogenous substance which enters largely into the composition of animal bodies. It abounds in the blood, muscles, bones, coagulable lymph, vitreous and crystalline humour of the eye, fluid of dropsy, &c. The white of egg consists of nearly pure albumen dissolved in water.
A substance identical with albumen is found in many vegetables. It enters largely into the composition of all the emulsive seeds. According to Seguin, it exists in considerable quantity in all those vegetables and fruits that afford a vinous liquor without the addition of yeast.